The best Instant Pot ribs start with baby back ribs as they’re so tender. I always rinse the ribs (to remove any bone chips or debris) and then remove the membrane. The membrane very thin and located on the back of the ribs. Simply slide your knife under it to get ahold of it and then pull it off.
Once you’ve pulled it off, cut your slabs of ribs into two or 3 pieces (depending on the size) as they’ll need to fit into the Instant Pot. Combine your spice rub and massage it into the ribs on both sides.
You’re going to use the trivet with your ribs so they’re not sitting in the liquid, if you don’t have one you can prop them up on the onion slices.
Finally add the liquid to the bottom of the slow cooker and the ribs, seal and cook. Once the ribs are nice and tender, you’re going to allow them to naturally release for a little bit and then add sauce & broil them to crisp up a bit.
Ingredients
- 1 rack baby back ribs about 1 1/2- 2lbs
- 1 cup broth or water
- 1/2 teaspoon liquid smoke optional
- 4 cloves garlic sliced
- 1 onion sliced
- 6 tablespoons dry rub
- barbecue sauce optional
DRY RUB
- 2 tablespoon paprika
- 2 tablespoon brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 2 teaspoons lemon pepper
- 1 teaspoon smoked paprika
- 2 teaspoons oregano
Instructions
Rinse ribs and pat dry. Remove the thin membrane from the back of the ribs.
Cut slab into 2-3 pieces (enough so they fit into the Instant Pot) and coat with dry rub massaging it into the meat.
Place trivet (or rack) in the bottom of your Instant Pot. Add broth or water and liquid smoke if using.
Set ribs upright on the trivet (so they are not stacked on top of one another). Sprinkle with onion and garlic.
Close lid and select manual pressure and set the timer for 23 minutes (25 minutes if they’re extra meaty). Once done, allow the instant pot to natural release for 5 minutes.
Open valve to release remaining pressure.
Brush with barbecue sauce (or olive oil/salt/pepper for dry ribs) and broil or grill until slightly charred.
PREP TIME: 15 minutes – COOK TIME: 45 minutes – TOTAL TIME: 1 hour
SERVINGS:4 servings
